Beef Tortilla Taco Casserole (Pillsbury)

By ctaubenheim

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1/2 onion (chopped)
• 1 tsp cumin
• 1 package (1oz) Old El Paso (25%) less sodium taco seasoning mix
• 2/3 cup water
• 1 red bell pepper, cut into 1 inch strips and then cut each strip in
• half
• 2 3/4 cup salsa
• 1 can (15oz) corn with peppers
• 1 can (15oz) black beans (drained and rinsed)
• 2 tsp dried cilantro
• 8 flour tortillas for soft tacos & fajitas (6 inch)
• 2 cups shredded Colby-Monterey Jack cheese blend (8oz)

Details

Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Heat oven to 350. In 12 inch skillet, cook beef and onions over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa, corn and black beans. Spray 13x9 inch baking dish with cooking spray. Cut tortillas in half; place 8 tortilla halves in bottom of baking dish. Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortillas halves. Top with remaining beef mixture and cheese. Sprinkle on dried cilantro. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake on the middle rack for 35 to 40 minutes or until heated thru and cheese is melted. NOTE: We served with some shredded lettuce on top.

To Make Ahead: Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake: thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165) and cheese is melted. To bake from freezer (no thawing: Heat over to 350. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165) and cheese is melted.